Return to Content

Fresh Gazpacho

Yankee Plus Dec 2015


by in Jul 2008
Fresh Gazpacho
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Total Time: 40

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 English cucumber, peeled (or 2 regular, peeled and seeded), finely diced
  • 1 red pepper, seeded and finely diced
  • 1 green pepper, seeded and finely diced
  • 1 small jalapeño pepper, seeded and finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley, plus extra for garnish
  • 2 tablespoons chopped fresh basil
  • 4 medium tomatoes, skinned and finely chopped
  • 1 medium red onion, finely diced
  • 4 cups (1 quart) tomato juice
  • 1-1/2 cups plain bread crumbs
  • 1/3 cup red-wine vinegar
  • 1 cup extra-virgin olive oil
  • Kosher or sea salt and freshly ground black pepper
  • Garnish: 2 avocados, pitted and chopped, and chopped fresh parsley


Place ingredients in a large bowl or pitcher. Stir well to combine, and season to taste with salt and pepper. Refrigerate at least 2 hours or overnight. Adjust seasoning before serving. Ladle into eight chilled serving bowls and garnish with avocado and parsley.

Updated Wednesday, June 4th, 2008

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111